Cotija, Corn and Avocado Egg Salad

Easter came and went and left me with several dozen hard boiled eggs. They sure looked pretty on our brunch buffet, but this frugal mom wasn’t willing to toss the leftovers into the trash. When I found out the week after Easter is designated “National Hard Boiled Egg Week,” I immediately knew I could spin this into an epic egg eating event that my family couldn’t resist (unless they planned to skip breakfast, lunch and dinner).

I set out sliced egg, cured meats and cheese for breakfast and we all felt so very European. For lunch, every sandwich was cozied up to a pair of deviled eggs – ever since our football bowl game party, deviled eggs have been ultra popular with the family. I like to swap out the traditional mayo with Opadipity by Litehouse™ Greek Yogurt Dip to lighten this finger food up. But, the most eggs-cellent creation of the week (see what I did there) was my recipe for Cojita, Corn and Avocado Egg Salad – zesty, south-of-the-border take on egg salad that even naysayers of this old-school, deli staple will rave endlessly about.

 In addition to the fiesta of flavor that bursts forth from this easy lunch or dinner recipe, the ease of using fresh convenience products like Litehouse Food’s Creamy Cojita Cilantro Dressing, Salsa and Instantly Fresh Herbs makes it perfect for the busiest days. Plus, eggs are an inexpensive way to stretch your protein budget – for about two dollars, you’ll score a dozen eggs that each pack 6 grams of protein. Try serving this unique egg salad between two slices of your favorite bread!

 Or, for a low-carb alternative, scoop out the seeds and a bit of the pulp from a vine-ripe tomato and stuff it full of southwestern-inspired egg goodness. Serve on a bed of lettuce with your favorite Litehouse Dressing

Cotija, Corn and Avocado Egg Salad

Serves 4 | Finish in 15 minutes

This unique egg salad recipe brings a fiesta of flavor to the table fast – especially if you keep hard-boiled eggs handy in the fridge. Serve on a bed of lettuce, in a tomato cup or sandwiched between whole grain bread for a fresh and healthy meal in minutes.


8 peeled hard boiled eggs
1 large moderately ripe avocado
2 plum tomatoes
1 cup thawed frozen corn
½ cup crumbled Cotija cheese or other Mexican crumbling cheese
1 Tbsp. fresh minced jalapeno (more or less to taste)
3 Tbsp. Litehouse® Instantly Fresh Red Onion
1 ½ Tbsp. Litehouse® Instantly Fresh Garlic
½ cup Litehouse® Salsa
6 Tbsp. Litehouse® Cotija Cilantro Dressing
Extras: bread, lettuce or whole tomatoes for serving


Slice eggs in half and remove yolks from whites. Crumble up yolks and add to large bowl. Coarsely chop egg whites and add to bowl. Peel and pit avocado. Slice, cut into ¼-inch chunks and add to bowl. Seed and dice tomato, add to bowl. Add thawed corn, crumbled cheese, jalapeno, Litehouse® Instantly Fresh red onion and Litehouse® Instantly Fresh Garlic to bowl. Add salsa and dressing to this mixture and very gently toss taking care not to mash avocado or yolk crumbles. Serve on bread, on salad or in tomato cups.

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